Lamb, Veal, & Duck Selections

Rack of Lamb

California pure lamb rack, marinated with apricot, soy and ginger then grilled to preferred temperature.

Veal NY

Bone–in, milk fed Wisconsin veal is pan seared and finished with a wild mushroom, onion and peppercorn demi glace.

Veal Scaloppini

Veal medallions sautéed with shallots, capers, fresh lemon, butter and a hint of heavy cream.

Duck Breast

Rosemary marinated Muscovy duck, lightly pan seared then hand carved. Served with wild berry and peppercorn sauce.

All Natural Beef

All entree selections may be served either as a complete meal or a la carte. Complete meal includes your choice of side salad, two addtional side selections, rolls and butter. Click here for side selections